Chutney World-Easy Recipes

By Students' Academy

Chutneys usually contain an idiosyncratic but complementary spice and vegetable mix.

Chutneys can be prepared either wet or dry, having a coarse to fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened.

At least several Northern Indian languages use the word for fresh preparations only. A different word Pakistani Pickle/Achar applies to preserves that often contain oil but are rarely sweet. Vinegar or citrus juice may be added as preservatives, or fermentation in the presence of salt may be used to create acid.

In the past, chutneys were ground with a mortar and pestle made of stone or an ammikkal (Tamil). Nowadays, electric blenders replace the stone implements. Various spices are added and ground, usually in a particular order; the wet paste thus made is sautéed in vegetable oil, usually gingelly or groundnut oil.

Apricot Orange Chutney
Chilli-Pepper Chutney
Cranberry Chutney
Cumin Seed Chutney
Date and Orange Chutney
Dried-Tomato Mango Chutney
Fresh Coriander Chutney
Green Apple Tomato Jalapeno Chutney
Hot Chili Chutney
Indian Apple Chutney
Kiwifruit Chutney
Lemon and Mustard Seed Chutney
Mint Chutney
Mint-Coriander Chutney
Nectarine Chutney
Papaya Mustard Chutney
Peach Chutney
Piquant Pear Chutney
Rhubarb Cherry Chutney
Vegetable Chutney
List of Indian Spices
Order by Hindi

• Language: English
• Publisher: Raja Sharma
• Release date: Jul 16, 2011
• ISBN: 9781466012615

Students' Academy

Easy study guides for the students of English literature.

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Chutney World-Easy Recipes

By Students’ Academy

Copyright@2011Students’ World

Smashwords Edition

Chapter 1: Introduction

The word Chutney brings a tingling, sour and spicy sensation to the mouths of the people who are acquainted with the taste of the Indian spices and pickles. Chutney is a borrowed word incorporated into English from Hindi-Urdu describing a condiment used in South Asia and other South Asian cuisines.

Chutneys usually contain an idiosyncratic but complementary spice and vegetable mix.

Chutneys can be prepared either wet or dry, having a coarse to fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened.

At least several Northern Indian languages use the word for fresh preparations only. A different word Pakistani Pickle/Achar applies to preserves that often contain oil but are rarely sweet. Vinegar or citrus juice may be added as preservatives, or fermentation in the presence of salt may be used to create acid.

In the past, chutneys were ground with a mortar and pestle made of stone or an ammikkal (Tamil). Nowadays, electric blenders replace the stone implements. Various spices are added and ground, usually in a particular order; the wet paste thus made is sautéed in vegetable oil, usually gingelly or groundnut oil.

Chapter 2: Apricot Orange Chutney

Apricot and orange chutney is very famous in western India, especially in